Recipe Justin Thomson, Images Brydie Thompson
We featured Justin from the Shack’s Chilli Crunch Rice in our On the Menu feature in the Winter issue of Nourish and they have had so many requests for this crowd pleaser of a dish Justin agreed to share it. Covering all the bases as a vegan and gluten free dish, the addition of chicken, egg or tofu can really increase your eating pleasure. Justin says this recipe is all about the preparation, everything but the salad can be done in advance and when you are ready to eat, it only takes a few minutes to put together.
4–6 cups of 1-day old cooked jasmine rice
2 tbsp peanut or vegetable oil
4 tbsp hoisin sauce (store bought or see recipe below)
8 tbsp peanut chilli crunch (see recipe below)
mung bean salad (see recipe below)
4 tbsp toasted peanuts and sesame seeds
2 limes, quartered
Put a wok or a large frying pan on a high heat.
Add a good splash of peanut oil and the cooked rice.
Toss and work the rice around the wok for about 5 minutes, until hot.
Add the hoisin sauce and mix to coat the rice evenly.
Divide evenly on your plates, top with the mung bean salad, the peanut chilli crunch, peanuts, sesame seeds and a wedge of lime.
We serve our chilli crunch rice with fried chicken and Kewpie mayo or hoisin roasted carrots and cauliflower, but it would work equally well with a fried egg or some grilled tofu.
You can use this tasty number to add some heat and texture to eggs, roasted vegetables, rice, poached proteins or on your nut buttered toast.
1 tbsp dried chilli flakes (we use a mix of japones, kashmiri, ancho)
2 tbsp peanuts, chopped, roasted and salted
1 tbsp fresh ginger, peeled and sliced
½ tsp ground black pepper
1 tsp anise star pieces, ground
½ tsp ground cumin
1 tsp ground cardamom
½ tsp Sichuan peppercorns, ground
1½ tsp dried shiitake mushroom powder
1½ tsp flaky sea salt
3 tsp sugar
⅔ cup peanut oil
3 tbsp garlic, thinly sliced
⅓ cup fried shallot
You will need 2 medium to large saucepans for this recipe.
In your first saucepan, combine the chilli, peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorns, mushroom powder, salt, and sugar and set aside.
In your second saucepan, combine oil and finely sliced garlic. Cook over high heat while constantly stirring. Once garlic becomes light golden brown, strain the oil into your first saucepan containing the chilli and spice mixture. Set aside garlic.
Mix the chilli and oil mixture well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until the saucepan is cool to the touch.
Once chilli and oil mixture has fully cooled. Mix in your fried garlic and the fried shallot.
Pour finished chilli crunch into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavour, give it some time. Stir well before serving.
1 tbsp canola oil
1 tbsp garlic, superfine chop
½ tsp Chinese five spice powder
½ cup red miso paste (we use Urban Hippie brown rice miso from Nelson)
½ cup pure maple syrup
2 tbsp rice vinegar
2 tsp soy sauce
Combine all ingredients in a small saucepan and bring to a boil. Lower heat and simmer until thickened, about 5 minutes. Should last for 2 weeks in the fridge.
Mung Bean Salad
2 cups mung beans
1 spring onion, finely sliced
½ cup fresh picked coriander
½ fresh red chilli, finely sliced
½ tsp flaky sea salt
1 lime, halved
Gently combine everything except the lime in a bowl and keep in the fridge.
When you are ready to serve, dress the salad with a fresh squeeze of lime juice.